A chemosensor consisting of one single tin oxide nanowire is used to determine the freshness status of mackerel fish (Scomber scombrus) in a quick and non-invasive way. The tiny chemoresistive sensor is first tested with pure ammonia and then used to measure the total volatile basic nitrogen from different samples of fish at different degrees of freshness. The sensor has proved capable of determining the freshness of a sample in few seconds compared to traditional methods such as microbial count and chromatography, which take hours. The sensor response is well correlated with the total viable count (TVC), proving that the total volatile basic nitrogen is a good way to quickly test the bacterial population in the sample. After calibrating the sensor (following the degradation of the fish during almost two days), it has been tested with random double blind samples, proving that it can well discriminate the degree of freshness of the fish preserved at different temperatures

Tonezzer, M. (2020). Detection of mackerel fish spoilage with a gas sensor based on one single SnO2 nanowire. CHEMOSENSORS, 9 (1): 2. doi: 10.3390/chemosensors9010002 handle: http://hdl.handle.net/10449/73977

Detection of mackerel fish spoilage with a gas sensor based on one single SnO2 nanowire

Tonezzer, Matteo
2020-01-01

Abstract

A chemosensor consisting of one single tin oxide nanowire is used to determine the freshness status of mackerel fish (Scomber scombrus) in a quick and non-invasive way. The tiny chemoresistive sensor is first tested with pure ammonia and then used to measure the total volatile basic nitrogen from different samples of fish at different degrees of freshness. The sensor has proved capable of determining the freshness of a sample in few seconds compared to traditional methods such as microbial count and chromatography, which take hours. The sensor response is well correlated with the total viable count (TVC), proving that the total volatile basic nitrogen is a good way to quickly test the bacterial population in the sample. After calibrating the sensor (following the degradation of the fish during almost two days), it has been tested with random double blind samples, proving that it can well discriminate the degree of freshness of the fish preserved at different temperatures
Metal oxide
Gas sensor
Resistive sensor
Single nanowire
Fish spoilage
Food freshness
Settore FIS/03 - FISICA DELLA MATERIA
2020
Tonezzer, M. (2020). Detection of mackerel fish spoilage with a gas sensor based on one single SnO2 nanowire. CHEMOSENSORS, 9 (1): 2. doi: 10.3390/chemosensors9010002 handle: http://hdl.handle.net/10449/73977
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/73977
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